Home brew

From WikiMD.org
Jump to navigation Jump to search

Home Brew

Home brew (pronunciation: /ˈhoʊm bruː/) is a term used to describe the process of brewing beer or other alcoholic beverages at home. The term is derived from the English words "home" and "brew", indicating the domestic nature of the process.

Etymology

The term "home brew" is a compound word, combining "home" (from Old English hām, meaning dwelling place or house) and "brew" (from Old English brēowan, meaning to brew). The term has been in use since the 19th century, originally referring to any product (not necessarily alcoholic) made at home rather than bought from a store.

Related Terms

  • Brewing: The process of producing beer through the steeping of grain in water and then fermenting with yeast.
  • Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
  • Yeast: A microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide.
  • Malt: Germinated cereal grains that have been dried in a process known as "malting".
  • Hops: Flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus, used primarily as a flavoring and stability agent in beer.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski